Scallop Ceviche

Scallop CevicheRecipe
Photo: Leo Gong; Styling: Karen Shinto
Ceviche, a popular dish originally from Latin America, is made by "cooking" (actually, firming) small pieces of seafood with the acid in citrus juice, most often lime. Be sure to use only very fresh seafood.
Serves 6


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1 pound sea scallops, chopped
1/3 cup lime juice
Zest and juice of 1 lemon
2 large oranges
2 tablespoons chopped cilantro
1 tablespoon chopped jalapeño chile
1/2 teaspoon salt
1/4 cup slivered red onion
1 avocado, cubed


Total: 30 Minutes

1. Mix together scallops, lime juice, and lemon zest and juice in a bowl. Chill, stirring often, until scallops turn opaque, about 20 minutes.

2. Segment and chop 1 orange and juice the other. Add segments, juice, and remaining ingredients to scallops and stir gently to combine. Serve with tortilla chips.

Note: Nutritional analysis is per 3/4-cup serving.

Created date

June 2010

Nutritional Information

Calories 146
Caloriesfromfat 34 %
Protein 14 g
Fat 5.6 g
Satfat 0.8 g
Carbohydrate 11 g
Fiber 3.1 g
Sodium 330 mg
Cholesterol 25 mg